Kid-Friendly
One-Pan Spring Asparagus and Salmon
Coconut Rice
Ingredients
- 1 cup whole wheat panko breadcrumbs
- ¼ cup shredded Parmesan cheese
- 2 tsp dried dill
- 3 Tbsp olive oil, divided
- 1 (2-lb) skinless wild-caught salmon fillet
- 2 Tbsp whole-grain mustard
- ¾ lb asparagus, trimmed
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 425°F. Stir together panko, cheese, dill and 2 Tbsp oil.
- Place salmon on a lightly greased rimmed baking sheet; sprinkle lightly with salt and pepper. Brush with mustard. Sprinkle with panko mixture, pressing gently to adhere.
- Arrange asparagus and lemon wedges around salmon. Drizzle with 1 Tbsp oil; sprinkle lightly with salt and pepper.
- Bake 10 to 12 minutes or until panko is browned and salmon flakes with a fork.
Side Dish Ingredients
- 1 cup brown jasmine rice (such as Lundberg)
- 1¼ cups water
- ¾ cup coconut milk (or use light)
- ¼ tsp salt
- ¼ cup unsweetened coconut flakes
Side Dish Instructions
- Bring rice, water, coconut milk and salt to a boil in a medium saucepan over medium-high heat. Cover, reduce heat, and simmer 30 to 40 minutes or until liquid is absorbed and rice is tender.
- Meanwhile, toast coconut in hot oven 1 to 2 minutes before or after salmon bakes. Stir into rice.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
